- Preheat the oven to 250°C (gas 9). Line a muffin tray with eight paper muffin cases.
- Melt the chocolate in a heatproof bowl over a saucepan of simmering water (or melt gently in the microwave). Stir well, then remove the bowl from the heat and stir in the butter – it will melt in the warmth of the chocolate.
- Break the eggs into a separate clean bowl and whisk them for 3–4 minutes, using an electric hand mixer, until thick and foamy. Stir in the sifted sugar, ground almonds and flour. Now fold in the melted chocolate mixture and the brandy, if using.
- Divide the mixture among the paper muffin cases. Bake for 10 minutes or until well risen and firm to the touch.
- Lift the muffins out of the tray onto a wire rack and allow to cool. Serve warm.
For double chocolate muffins, push a square of dark chocolate into the centre of each muffin just before baking. You could also stir a handful of raisins into the mixture in step 3.
This was a recipe from AllRecipes.co.uk and was delicious.